Strawberry Pancakes


These Strawberry Pancakes are full of fresh strawberries and are simply delicious.

They are topped with a homemade strawberry sauce and make the perfect weekend breakfast!


– fresh strawberries, washed, hulled, and sliced – cake flour – salt – sugar, divided – milk – eggs

Preheat oven to 350 degrees Fahrenheit. Wash the strawberries, remove the stems, and slice approximately ¼ inch thick.

Spread half of the sliced berries on a parchment lined baking sheet in a single layer. Place in the oven to roast for 25 minutes. Remove from the oven and set aside to cool.

While the strawberries are roasting, add the remaining sliced strawberries, lemon juice, 2 tablespoons of the sugar, and cornstarch to a small sauce pan.

Let mixture come to a rolling boil over medium high heat, stirring occasionally. Once boiling, turn to low heat and let it slowly bubble for 10 more minutes.

Combine the flour, baking powder, salt, 2 tablespoons of the sugar, and lemon zest in a large bowl. In a separate small bowl whisk together the egg yolks, melted butter, vanilla, and milk.

Place egg whites in a medium bowl and use an electric mixer on medium speed to whip until stiff peaks form, about 2 minutes.

Swipe up for the full recipe!